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Recipe
1/2 tablespoon avocado oil or olive/canola oil
1 onion diced
1 yellow, green, or red pepper diced
1 teaspoon minced garlic
2 cups short grain brown rice rinsed well and drained
1 cup dried red beans or pinto beans
4 cups vegetable/chicken stock
2 cups water
1 cup salsa
1 tablespoon taco seasoning
cheese, sour cream, cilantro for serving
INSTRUCTIONS
Turn Instant Pot to saute mode on high and allow to heat up.
Once heated, add in oil, onions, and peppers and saute for 2-3 minutes until just beginning to soften up. Add in garlic and saute for 1 minute longer. Turn Instant Pot to OFF.
Add in stock and water and be sure to scrape up any browned bits off bottom of inner pot.
Add in beans and stir. Then add rice and gently push down with spoon to just submerge rice. DO NOT STIR! Put lid on Instant Pot. Cancel saute function and set to high pressure on manual (or pressure cook function) and set timer for 24 minutes.
Let pressure release naturally, open lid and use a fork to fluff the rice. Stir in taco seasoning and salsa. Place lid back on pressure cooker to let ingredients warm through. Serve with desired toppings.
Using White Rice: Place 2 cups of white rice in the pressure cooker with 2 cups of water/stock and 1/2 tablespoon taco seasoning. Set cook time to 3 minutes on high pressure. Once cook time has elapsed and pressure has been released naturally, open instant pot and stir in 2-4 cups of cooked beans and 1 cup of salsa.
Using Canned Beans: If you want to make this recipe using canned beans, cook the rice using a 1:1 ratio (2 cups rice, 2 cups liquid). Once rice has been cooked and pressure has been released, open instant pot and stir in 1/2 tablespoon taco seasoning, 1 cup of salsa and 2-4 cups of canned beans that have been rinsed.
White Rice and Dried Beans: You must cook your beans and rice separately. Cook dried beans in the Instant Pot and then prepare your rice using the directions for white rice.